Thanks for archiving this Bill. So doing some simple math RT dough is ~45% hydration and Shakey's is ~36% If we are to believe that ingredients are listed in the order of their abundance, RT has more salt and adds the dry milk, Shakey's has more shortening and no dry milk.

The additives on the Shakey's bag must be dough conditioners right? 36% is so low in hydration.

I don't know why Shakey's shows less water, except I believe that Shakey's possibly uses a softer flour like 00 or AP.

Chicago Bob There were several Parts to the Round Table dough preparation, including directions from people who worked there.If you do a query on my name or Round Table you shouldfind lots of material.

I don't know why Shakey's shows less water, except I believe that Shakey's possibly uses a softer flour like 00 or AP.

Chicago Bob There were several Parts to the Round Table dough preparation, including directions from people who worked there.If you do a query on my name or Round Table you shouldfind lots of material.

Both use sheeters. I use an Atlas pasta roller - about $50.

Bill

Thanks so much Bill. I know about your extensive work on this and appreciate it. I jus thought maybe you were about to post a formula. Nice about the pasta roller info...preciate that.Thanks

This completely makes sense to me now. The Shakeys mix definitely needs to be a weaker flour. There's no way they are driving AT or high gluten flour that low in hydration. Also looking where the RT formulation sits, I wouldn't be surprised if that is indeed Mondako or something slightly stronger. There's definitely something to be said for the amount of gluten formation in these doughs, and I have realized I get better layer separation from a weaker flour and a low hydration, than I do from a flour like AT at a higher hydration. This dough does not need more "chew" and extensibility as a strong flour would support. I have a new direciton now taking the Mondako down to 36%. If others are interested I can post the results in the Shakey's thread.

Thanks for archiving this Bill. So doing some simple math RT dough is ~45% hydration and Shakey's is ~36% If we are to believe that ingredients are listed in the order of their abundance, RT has more salt and adds the dry milk, Shakey's has more shortening and no dry milk.

The additives on the Shakey's bag must be dough conditioners right? 36% is so low in hydration.

You don't know the hydration because you don't know the weight of the flour only in the total ingredients list. You only know the ration of water to the total weight of the dry ingredients.

(And I would not eat anything with non-fermented soy product in it. Humans have know for centuries that it's inedible until the soybean industry planted the myth that it's edible and healthy. It's neither.)

I am assuming rough estimates here based on the fact that the other ingredients are in such low abundance their effect is minimal. Even residue in the bowl might account for some of this too. It might be a poor assumption, but that is why I used the ~ sign.